Looking for a recipe for some absolutely delicious Vegan Lemon Tartlets? Look no further than this lemon tartlet recipe that has completely won us over! I would put them up against any tart out there, vegan or not. They are soft, chewy, creamy, and basically everything you could ever want in a tart! Made with a gluten-free shortcrust pastry, creamy vegan lemon mascarpone filling, and topped with dairy-free whipped cream; you seriously won't believe how heavenly these taste. Oh, and they're extremely cute!
- 2 cups almond flour
- 1/2 teaspoon salt
- 1 tablespoon maple syrup
- 2 tablespoons coconut oil, melted
- 1 tablespoon ground flaxseed (mixed with 1 tablespoon warm water)
VEGAN LEMON MASCARPONE
- 2 1/2 cups raw cashews, soaked about 20 minutes in hot water then drained
- 2/3 cup maple syrup
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- Zest & juice of two lemons
- 1 teaspoon salt
- 2 cans coconut cream, refrigerated at least 2 hours (the longer the better)
- 2 tablespoons of maple syrup
- 1 tablespoon vanilla extract
- 1/2 tablespoon lemon extract
- Make flax eggs. In a small bowl, combine 1 tablespoon flax meal with 1 tablespoon warm water. Stir until combined and set aside.
- Make the shortcrust pastry. Preheat your oven to 350 degrees. Place almond flour, salt, coconut oil, maple syrup, and the flax egg mixture into a food processor and pulse until mixture comes together. You should be able to pinch a bit off and form it without crumbles to know it's ready.
- Bake. Press the dough into the bottom of a lightly greased (I use a little bit of coconut oil) tart pan or muffin tin. You want it pressed tightly so the crumble is minimal when removing from the pan. Bake at 350 degrees for about 10 minutes or until edges get slightly golden brown. Remove from oven and let cool completely while preparing the filling and whipped cream.
- Make the lemon filling. Place the soaked cashews, maple syrup, melted coconut oil, vanilla extract, lemon extract, lemon zest and juice, and salt into a blender. Blend mixture on high until fully combined. Mixture should be creamy and smooth. Set in fridge to chill until ready to assemble.
- Make the whipped cream. Once your coconut cream has chilled in the fridge, carefully spoon out the coconut cream from the can (don't use the coconut water that will be left in the bottom of the can) into the bowl of a stand mixer. With the whisk attachment, beat the coconut cream on high speed until the cream forms peaks. Slowly add in the maple syrup and extracts until combined. Set in freezer to chill until ready to assemble.
- Assemble. Once tart shells have fully cooled, place a small scoop of the lemon filling into the tart shell and smooth out. Top with the whipped cream and a sprinkle of lemon zest.
- Chill. Once assembled, pop finished tarts into the freezer for about 10 minutes so the whipped cream and lemon filling can really set shape and then move them over to the fridge until ready to serve.
- To store. These tartlets are perfect to make ahead or store leftovers. Store them in an air-tight container in the fridge for up to 4 days. I assure you they won't stick around for four days though!
- To freeze. These tarts are best when eaten fresh, but if you prefer to freeze them wrap the tarts in plastic wrap or a freezer bag and place in an air tight container before placing in the freezer. Can store in the freezer for up to about 3 months. Let them come to room temperature (takes about 30 to 60 minutes) before serving.
- Give the flax eggs time to come together. This usually only takes about 5-10 minutes. You want them to be jelly like before you toss them in.
- Make sure your crust is fully combined. You can't really overwork this shortcrust dough, so don't be shy when it comes to combining your ingredients. It will look a bit crumbly, but once you start handling it and patting it down in the tins it comes together nicely.
- Use a small cookie scoop. Using a small cookie scoop to place your lemon filling helps give your tartlets the best uniform shape and makes it super easy to divvy it up.
- Pipe the whipped cream. I love using a star frosting tip to pipe my whipped cream onto these tarts. Even if it softens up a little as it sets, it's such a cute touch!
- Freeze to hold shape. Pro tip! Always pop your finished tarts in the freezer for about 10 minutes so the whipped cream and lemon filling can really set shape and then move them over to the fridge until ready to serve.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Keywords: vegan lemon tartlets